I have absolutely know idea how I came across Jules Clancy’s blog The Stone Soup. When I did, I wasn’t reading it regularly; but suddenly something clicked!

I may or may not have mentioned that over the past year I’ve been checking out one cookbook from the library per week in an attempt to cook more and learn how to cook better. But I also know that when I’m really busy working, the last thing I want to do is think about what to make and spend the time in the kitchen concentrating on making something new, with the risk of it not being a winner.

I do like to try new recipes and styles of cooking. When I have the time and the energy, it is a fun thing to do! But other times, I want something quick, tasty and healthy. I want something that requires minimal effort, but is still satisfying. Is that too much to ask?!

Enter the cookbook:

Every single recipe in this cookbook offers variations, so this one is for everyone. 

~ Vegetarian or Vegan? She’s got you covered with substitutes.
~ Carnivore or Paleo? She suggest add-ins for those vegetarian dishes!
~ Dairy-free? You’ll get some great ideas for what works best in each recipe.
~ Don’t like or have an ingredient? Perfect swaps are suggested!

While I’ve been perusing cookbooks from my local library before I make the decision to buy, my library did not have Clancy’s cookbook on hand. So I bought it out right.

How do I  know that you’ve probably never heard of this cookbook?

It only has 39 ratings on Good Reads! Also, it was published in Australia and Great Britain. At first glance, you might look through it and put the book back down when you see measurements in grams and milliliters instead of our U.S. measurements. But don’t let that deter you! The conversions are simple and the recipes are forgiving.

Obviously, you can easily look these up on your own; but these are the basic, most used measurements and items you will need to know to use the book:

• 500 g of meat = approximately 1 lb
• 400 g can of diced tomatoes, etc. = standard U.S. 14.5 oz can
• 180 g cooked rice = approximately 1 cup
• courgettes = zucchini
• aubergine = eggplant
• coriander = cilantro

So put it on a post-it in the front of the book and forget about it!

How can I claim that this cookbook just might be THE BEST?

When I started reading it, I found that I had thumbed through a few quite a few pages and noticed that there was not one recipe that I would not make! I couldn’t believe it. Jules {can I call you Jules, now?!} notes variations at the end of each recipe that I couldn’t find an excuse not to make each one. That is, until I got to a recipe that called for tofu. I knew I wouldn’t be making that Japanese Kettle Soup… that is until I read the variations at the bottom!

It’s now on my list! I suddenly realized that I didn’t need to flag each recipe that I might make someday. I was willing to make them all! Instead I flagged recipes that I had the ingredients that I could make now.

You know the story of Julie and Julia? Well, I’ve never seen the movie nor read the book, but I understand that the protagonist attempts to make all of the recipes from Julia Child’s Mastering the Art of French Cooking. While that sounds incredibly daunting to me, I think I can do this with Jules Clancy’s 5 Ingredients, 10 Minutes.

I’ll be making notes of my variations and posting on the blog my findings! I was intending to do the first few in this post, but it’s getting rather long… so we’ll save that for the next one. In the meantime, you can check out The Stone Soup blog to view the recipes and tips Jules has posted there and sign up for a free e-cookbook.

If you want to join me, here are a few links to where you may able to find 5 Ingredients, 10 Minutes:

• Amazon – includes Kindle version, should you prefer
• Book Depository
• Thriftbooks
• PaperbackSwap

Enjoy!

What’s the best cookbook you’ve read?

Cheers~
Carrie